There is so much to love about this jam. There are only two ingredients, both of which are available in my local area. It’s simple to make, it’s healthier than jam with sugar, and it’s delicious. The maple flavor does not overpower the strawberries, but remains subtle. According to Janie Quinn, author of Essential Eating: The Digestible Diet, maple syrup is “the easiest-to-digest natural sweetener because it digests very slowly, thereby avoiding a sugar rush into the bloodstream.”

To make the jam, simply mix 3 cups of strawberries, hulled and quartered, with 1 cup of pure maple syrup. Bring to a boil and simmer until thickened, about 30 minutes. Cool, and enjoy. Let me know what you think.

Update: I’ve also used this recipe to make huckleberry jam, and raspberry jam. Each was just as wonderful as the strawberry.

For her birthday today, my daughter Jessi requested “no cake, just ice cream with topping.” Simple! I toasted some walnuts, and just as they reached the point of starting to brown, I added maple syrup we had just purchased from a local farm. (It’s sugaring time in PA!). Since the cast iron pan which I was using to toast the walnuts was nice and hot, the syrup immediately began to boil. I stirred constantly for a minute or so and the the topping thickened nicely. I served it hot over vanilla ice cream and the birthday girl was happy.

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Welcome! I'm Susan and I'm a Master Gardener in my PA county. I'm especially passionate about building soil because I believe that nutrient-dense food begins in the soil. I enjoy blogging about gardening, foraging, real food and natural living.